Foodie Friday: Venison Shrimp Ankara

Well, it’s still a good time for grilling and our good friends at Food for Hunters had another kebab recipe they’re sharing with you. This one may be a smidge more involved with the prep work but that’s part of the fun of cooking, honestly.

4. Press the mixture onto popsicle sticks. Try not to overload. The meat may be too heavy and fall off. It can be a little tricky, since ground venison doesn’t have much fat in it, but with some finessing, it will work. You just have to be extra careful.

5. Prepare your grill. For a charcoal grill use a medium-hot fire. If you’re using a gas grill, use high heat and don’t walk away.

6. Brush kebabs with olive oil and place on grill. Grill until nicely charred and just cooked through. About 6 minutes each side.

7. Serve hot with Red Harissa Sauce. We suggest having this dish with couscous and Greek salad. Enjoy!

Want more?

Two other great options we recommend for venison and wild game include the cookbook We Kill It We Grill It. It provides fun, easy and tasty grilling recipes from the folks who know venison best — Deer & Deer Hunting readers and contributors. This compilation highlights the favorite recipes of hundreds of cooks from all regions of the country. These are fast, easy, family-favorites you can produce on your own grill without a chef’s pedigree.

We also recommend Gut It Cut It Cook Itby Eric Fromm and Al Cambronne. There’s just something satisfying about knowing you’ve done it all yourself — from pulling the trigger to washing up the dishes. Gut It Cut It Cook It guides you every step of the way from the field to the table. No detail is left out—from proper field dressing and butchering to storing and preparing your venison. It offers checklists and descriptions of tools you’ll need to get the job done right and affordably; advice for shot placement and ammunition so you don’t damage valuable meat; step-by-step photos and instructions for proper field dressing and skinning; butchering — cut by cut; best practices for wrapping and freezing venison; instructions for saving antlers and caping your buck and a BONUS CD includes 50 venison recipes, field dressing chart and meat cuts chart.